Third-wave coffee might consider the second-crack of roasting a so-called sin, but we consider it the perfect place to extract the chocolate and caramel flavors that many people enjoy in their coffee. We bring this dark roast to the edge of fire, balancing the fine line between caramelized and woodsy.
The Coffee
A blend of coffee beans from Sul de Minas, Brazil; Eje Cafetero, Columbia, and Brunca, Costa Rica
